Chicken Tortilla Soup
Chicken Tortilla Soup is an impressive soup you can prepare in about 2 hours 26 minutes. Made with medium carrots, peeled and halved, small bunch carrot and celery tops, . cilantro, small onion, quartered and whole chicken breast, skinless and boneless, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Combine carrots, celery and carrot tops, cilantro, onion, chicken breast, garlic and stock in a large soup pot
Bring to a boil over medium high heat
Reduce heat and simmer, covered for 25 minutes or until chicken is tender
Heat oil in fry pan over medium high heat
Cut tortillas into 1/2 inch strips and fry to desired crispness
Drain on paper towel lined plate
Strain simmered soup into large bowl and slice cooked carrots from the strained vegetables
Discard other vegetables, if desired
Remove chicken breast and refrigerate covered, until cooled
Once cooled, shred meat and add to broth, refrigerate
Once completely cooled, skim off any fat
Ten minutes before serving, bring soup to a simmer over medium high heat
Peel avocado and slice
Add avocado, tortilla strips, tomato sauce, lime juice, additional cilantro if desired, and jalapeño chilies to soup and stir
Simmer 5 minutes and serve.
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